Seasoned Pro: Garlic Tips and Tricks

One of the most sought-after ingredients in cooking, garlic is a universal culinary heavyweight. However, if not prepared correctly, garlic can be a double-edged sword, easily overpowering a dish rather than complimenting it. Here are a few tips to start on the right foot.

  • Plump, bulbous cloves are give you the most bang for your buck. However, be sure to check the skin upon receiving garlic, as an easily removed skin can be a sign of dry garlic.
    • If you find a green stem inside after opening, your garlic is sprouting. While edible, the garlic is lower in quality at this point, so tread lightly.
  • Did you know that it’s quite possible for garlic to change color? When it comes in contact with citric acid, a chemical reaction adds a blue hue. Luckily, this doesn’t affect taste much, but can change presentation.
  • For an extra zing in burgers or pizza, try saving leftover juice from pickling and boil it with garlic. Leave it inside just long enough to soak, and then move the garlic into a refrigerated container filled with pickle juice. The two flavors combine to make a strong flavor that slides in perfectly on spicy, southwestern dishes.